Bread Sauce

• Bread-crumbs and new milk, ½ pint (or any other measure); soaked 20 to 30 minutes, or more.
• Salt, small

Pour quite boiling, on half a pint of the finest bread crumbs, an equal measure of new milk; cover them closely with a plate, and let the sauce remain for twenty or thirty minutes; put it then into a delicately clean saucepan, with a small